Warm Quinoa Spinach And Shiitake Salad Recipes

WARM QUINOA, SPINACH, AND SHIITAKE SALAD

Steps:

• Heat the broiler; set a rack 4 inches from the heat. In a small bowl, whisk together the vinegar, oil, 1 teaspoon salt, and 1/4 teaspoon pepper.
• On a large rimmed broiler-proof baking sheet, toss the mushrooms with half the dressing (reserve the rest); broil, tossing occasionally, until most of the liquid has evaporated and the mushrooms are tender, 20 to 25 minutes.
• Meanwhile, in a small saucepan, combine the quinoa, 3 cups water, and 1 1/2 teaspoons salt. Bring to a boil; reduce the heat to medium. Cover, and simmer until the liquid has been absorbed, 15 to 20 minutes.
• Place the spinach in a large bowl; add the hot mushrooms, quinoa, and reserved dressing. Toss to combine (the spinach will wilt slightly). Top with the crumbled feta, and serve immediately.
• cleaning shiitakes
• Do not soak shiitakes in water, because they will become spongy. Instead, wipe the caps clean with a damp paper towel after trimming away the stems.

WARM QUINOA, SPINACH, AND SHIITAKE SALAD

Steps:

• Heat broiler; set rack 4 inches from heat. In a small bowl, whisk together vinegar, oil, 1 teaspoon salt, and 1/4 teaspoon pepper.
• On a large rimmed broiler-proof baking sheet, toss mushrooms with half the dressing (reserve the rest); broil, tossing occasionally, until most of the liquid has evaporated and mushrooms are tender, 20 to 25 minutes.
• Meanwhile, in a small saucepan, combine quinoa, 3 cups water, and 1 1/2 teaspoons salt. Bring to a boil; reduce heat to medium. Cover, and simmer until liquid has been absorbed, 15 to 20 minutes.
• Place spinach in a large bowl; add hot mushrooms, quinoa, and reserved dressing. Toss to combine (spinach will wilt slightly). Top with crumbled feta, and serve immediately.